(The industry is crazy) An astronaut cooks chocolate mousse aboard the ISS, and this interests the food industry

Not excited about eating freeze-dried or canned food for six months? Imagine the joy of the astronauts on a mission to the International Space Station (ISS) when they enjoyed the chocolate mousse prepared on site by their Danish colleague Andreas Mogensen! After this success, the scientist did not fail to make a splash on his X account (formerly Twitter) on September 24. “It was delicious and was very successful,” he says.

This dish was not only intended to boost the morale of the troops on the ISS. Its creation was part of a real scientific project carried out by the European Space Agency (ESA) and the National Center for Space Studies (Cnes) called Food Processor. The objective, according to Andreas Mogensen: “to see if it is possible to cook in space because food is vital for both health and morale.” He continues on the social network X. “Today, all our food is prepared and packaged on Earth. We just need to rehydrate it and warm it up. Cooking in space could be of enormous benefit to future crews.”

Space Thermomix

The CNES Microgravity Activities and Space Operations Development Support Center designed the food processor that the astronaut used to simmer his chocolate mousse. Indeed, in a microgravity situation, it would be far too dangerous to use a knife or a deep fryer, explains Grégory Navarro, engineer at CNES, on the website of the Futuribles think-tank. Hence the creation of this kind of spatial Thermomix.

The choice of recipe to cook was not left to chance. ESA has been studying the stability of foam in weightless conditions for several decades, particularly alongside French astronaut Thomas Pesquet. On Earth, the mixture of gas and liquid that forms the foam evolves rapidly because gravity pulls the liquid between the bubbles downward, the agency explains on its website. In space, moss survives longer. It is therefore easier to study them.

Cited by the ESA, senior research and development specialist for Nestlé laboratories Cécile Gehin-Delval said the European agency’s research had helped the group “create almost perfect air bubbles for (its) dairy products, (its) ice cream and (its) pet food”. A way to improve the quality, taste, texture and even conservation of food on Earth.

Selected for you

(The industry is crazy) Alongside the NYPD, this robot of questionable reliability patrols the New York subway


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

Related Articles

Back to top button